Spicy Shrimp And Mango With Snow Pea Salad Recipes

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TOMATO-SNOW PEA SALAD



Tomato-Snow Pea Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Number Of Ingredients 8

1 minced garlic clove
1 tablespoon rice vinegar
1/4 teaspoon sugar
2 teaspoon vegetable oil
salt and pepper
1 pound roughly chipped yellow and red tomatoes
2 thinly sliced scallions
1/4 pound thinly sliced snow peas

Steps:

  • Whisk 1 minced garlic clove, 1 tablespoon rice vinegar, 1/4 teaspoon sugar and 2 teaspoons vegetable oil in a large bowl; season with salt and pepper. Add 1 pound roughly chopped yellow and red tomatoes, 2 thinly sliced scallions and 1/4 pound thinly sliced snow peas; toss.

SPICY SHRIMP WITH SNOW PEAS



Spicy Shrimp With Snow Peas image

Provided by Moira Hodgson

Categories     dinner, one pot, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 pound medium shrimp
2 teaspoons coarse salt
1 teaspoon cornstarch
1 egg white
1 teaspoon chili paste with garlic (see note)
1 tablespoon sesame oil
2 tablespoons dry sherry
1/4 cup chicken stock
2 cups peanut oil
4 scallions, chopped
1 clove garlic, minced
2 tablespoons fresh ginger, minced
1/2 pound snow peas, strings removed

Steps:

  • Shell the shrimp, rinse them and place them in a bowl. Sprinkle with the coarse salt and add cold water to cover. Leave them for at least five minutes.
  • Mix the cornstarch with one tablespoon water until smooth. Lightly beat the egg white with a fork and mix in the cornstarch mixture.
  • Rinse the shrimp, drain them well and coat them with the egg white. Leave them to marinate for 10 to 15 minutes.
  • Meanwhile, combine the chili paste, sesame oil, sherry and stock in a small bowl. Mix well and set aside.
  • Heat the peanut oil in a wok or deep fryer until it is just hot enough so that a shrimp will float when added to it. Add the remaining shrimp and cook for 15 seconds, just enough to turn them opaque. Stir with a fork or chopsticks to prevent them from sticking together. Be very careful not to overcook. Remove with a slotted spoon and drain the shrimp on paper towels. (The oil can be reused twice only, with seafood.)
  • Pour off all but a tablespoon oil. Stir-fry the scallions, garlic and ginger for one minute. Add the snow peas and fry for about 30 seconds.
  • Add the chili paste-sherry mixture and stir well. Add the shrimp, just long enough to heat through. Serve immediately.

Nutrition Facts : @context http, Calories 1120, UnsaturatedFat 88 grams, Carbohydrate 9 grams, Fat 113 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 19 grams, Sodium 770 milligrams, Sugar 3 grams, TransFat 0 grams

SPICY SHRIMP AND MANGO WITH SNOW PEA SALAD



SPICY SHRIMP AND MANGO WITH SNOW PEA SALAD image

Categories     Salad     Fruit     Shellfish     Steam     Quick & Easy     Lunch     Healthy

Yield 6 maybe

Number Of Ingredients 10

2 red onions, sliced
1 tablespoon ginger julienned
1 1/2 tablespoons sambal
1 1/2 pounds large shrimp, peeled and deveined
2 ripe mangoes, diced
1/2 pound blanched snow peas
1 tablespoon Dijon mustard
1/8 cup rice wine vinegar
1/4 cup canola oil
Salt and black pepper to taste

Steps:

  • In a hot wok, coat wok with oil and caramelize onions with the ginger. Season. Add sambal and shrimp and stir fry until just cooked through. Deglaze with lime juice and add mangoes. Check for seasoning. In a mixing bowl, whisk together Dijon, vinegar and oil. Check for seasoning. Toss with snow peas. Place a pile of snow peas in the middle of the plate. Surround with stir fry. Garnish with mango slices.

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